This new Lo-Dough recipe was borne after gaining inspiration from other healthy Bakewell recipes. All of the recipes I came across, even though healthy contained pastry and we all know pastry is not just heavy on carbs and fats but it vastly increases the calorific content of an otherwise healthy and tasty dessert.
The other thing I noted was we all love the jammy base and many of the recipes I came across used raspberries but for me a bakewell is best with cherries – lots of them so I have created a denser sweeter cherry base using dark sweet defrosted frozen cherries mixed with a little black cherry jam to retain the authentic taste of Cherry Bakewell but with a pudding consistency. For sweetener I use Sukrin Gold. It’s a natural alternative to brown sugar. It can be found on Amazon and at Holland and Barrett- it’s a great flavour and no chemical aftertaste and perfect for baking.
Pre heat oven to Gas 5, electric 190, fan 170
You will need
1 x 20cm deep pie dish
1 piece of Lo-Dough
200gms defrosted frozen dark sweet cherries roughly chopped and lightly mashed
4 tbsp Black Cherry conserve
50gms ground almonds
50gms dried polenta (corn meal)
50gms sukrin gold or similar sweetener
2 large eggs beaten
100gms fat free natural yoghurt
1/2 tsp almond essence
1tbsp flaked almonds
6 halved glacé cherries (optional)
Press Lo-Dough into the baking dish. I used three pickle jars to weight it down and left it in the fridge overnight covered with tin foil. If you don’t have the time to do this just press it into the dish, place something washed clean out of your kitchen cupboard on top to hold it down whilst you put the filling inside.
In a dry frying pan heat the ground almonds over a medium heat until starting to turn golden. Pour into a large bowl. When cooled slightly add the Polenta, baking powder and sweetener and mix.
In a separate bowl mix the yoghurt and almond essence with the beaten eggs
In another bowl mash the cherries and conserve together and spread over the bottom of the Lo-Dough removing the weighted object.
Pour the egg mixture into the polenta mixture and stir together briefly until mixed evenly.
Pour this over the cherries and spread to the edge
Scatter the flakes almonds evenly
Decorate with glacé cherries marking out the portions (10)
Place on a baking tray in the centre of the oven for apx 40min until risen and a pale golden colour. It will feel springy to the touch in the middle, remember this is a Pudding not a cake.
Cool before serving
106 cals portion
Protein 3.8 gms
Carbs 15.4 gms
Fat 5 gms
6 syns per portion – check syn values to protect your weight loss
Serve with Greek yoghurt or a light spray cream